Ingredients
Scale
- 1/2 cup unsalted butter
- 4 ounces high-quality dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 ounces white chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Melt the butter and dark chocolate together in a microwave-safe bowl or double boiler until smooth. Let it cool slightly.
- Whisk in the granulated sugar, eggs, and vanilla extract into the chocolate mixture until well combined.
- In a separate bowl, whisk together the cocoa powder and salt. Gradually fold the dry mixture into the wet mixture until just combined.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Melt the white chocolate in a microwave or double boiler. Transfer it to a small piping bag or a zip-top bag with a small corner snipped off.
- Using a toothpick or fine-tipped tool, gently drag lines from the center of the brownies to the edges. Connect the lines with a wave-like line to create a spiderweb effect.
- Let the white chocolate set by chilling the brownies in the refrigerator for 15-20 minutes. Once set, lift the brownies out of the pan and cut into squares.
Notes
- For best results, use high-quality chocolate.
- Allow brownies to cool completely before adding the white chocolate decoration.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 25g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg